CHICKEN AND NOODLES MADE WITH SWANSON® UNSALTED CHICKEN BROTH (K-12)

CHICKEN AND NOODLES MADE WITH SWANSON® UNSALTED CHICKEN BROTH (K-12)

Nutrition Facts

Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 327
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 0.6g
3%
Cholesterol 36mg
12%
Sodium 205mg
9%
Total Carbohydrate 52.6g
18%
Dietary Fiber 5.6g
22%
Protein 22g
44%
Vitamin A 21%
Vitamin C 3%
Calcium 8%
Iron 18%

Child Nutritional Content

  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.0c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

45 min.

Serving & Size

1 CUP (8 OZ SPOODLE)

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A satisfying classic comfort food made with Swanson® Unsalted Chicken Broth that is easy to make from scratch.

Recipe Yields:

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
gallons
whole grain rotini (spiral) pasta 40 oz. 30  cups
onion 14 oz. 2 333/1000  cups
carrot 8 oz. 2 333/1000  cups
margarine 4 oz. 0 1/2  cups
all-purpose flour 4 oz. 12  tbsp.
low fat (1%) milk cups
salt tsp.
black pepper 1 1/2  tsp.
dried marjoram leaves 1 1/2  tsp.
dried parsley flakes 0 1/2  cups
onion powder 1 oz. 0 1/4  cups
cooked diced chicken 102 oz. 20  cups
Instructions
1. Heat chicken stock to boiling. Slowly stir in the rotini, onions, and carrots (optional). Boil, uncovered, for 10 minutes or until the rotini is al dente. DO NOT DRAIN.
2. Melt margarine. Add flour and stir until smooth.
3. Add flour mixture, milk, salt, pepper, marjoram, parsley, onion powder, and chicken to the pasta. Stir gently to combine.

4. Stir occasionally until thickened.

CCP: Heat to 165° F or higher for at least 15 seconds.

5. Transfer to serving pans.

CCP: Hold for hot service at 140° F or higher.

6. Portion with 8 oz spoodle (1 cup).

Recipe Tip

  1. Cooked diced turkey may be used in place of chicken in this recipe.
  2. Each batch of 50 servings yields about 3 medium half-steamtable pans OR about 3 gallons + 2 cups of the casserole.
  3. Measure the salt carefully to control the sodium content of this recipe.
  4. Meal Contributions: Meat Alternate- 2 oz; Grain- 1 oz.
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